North Carolina Vinegar Coleslaw
Instead of mayo this North Carolina vinegar coleslaw uses a tangy vinegar sauce. This is traditionally served along with pulled pork shoulder. It is a traditional part of many southern BBQs, especially in North Carolina.
Ingredients
Coleslaw
- 1 Head Cabbage
- 2 carrots
- 1 cup Carolina Vinegar Sauce
- ½ cup vegetable oil
Carolina Vinegar Sauce
- 2 cups apple cider vinegar
- 2 Tablespoons ketchup
- 2 Tablespoons hot sauce Texas Pete, Franks, Crystal
- 2 Tablespoons brown sugar
- 1 tablespoon crushed red pepper flakes
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
Sauce
- To make the sauce combine ingredients in a pan. Whisk to dissolve salt and sugar. Bring to a boil, reduce heat and simmer. Let cool and store in a jar.
- Heating is not necessary. In a pinch you can simply add all the ingredients to a jar and shake.
Coleslaw
- Prepare North Carolina BBQ Vinegar Sauce. Shred cabbage and carrots using a knife or mandoline. Place in bowl. Combine 1 cup of vinegar sauce and a half cup of oil. Add to sliced cabbage and mix well.
- Refrigerate until ready to serve.